What Moisture Categories of Water need to be Measured?
Total Product Moisture: Numerous standardized quantitative methods are available for this attribute. It is useful to know total moisture for numerous quality control, microbiological, and regulatory needs.
Bound Water: There is no need to measure this type of water in meat because it is not involved in product weight losses.
Immobilized Water and Free Water: It is hard to differentiate and quantitate these two categories of water holding, but both need to be appraised as both of them have significant impacts on the meat industry.